Slow Cook Sunday: French Dip Sandwich

     Mother Nature is on my side today because (A) It's Sunday and (B) It's raining. There's some bad TV on in the background and my slow cooker is ready to do it's thang. And what was a slow cooker invented for if not to serve up juicy, melt in your mouth, pulled (insert meat of choice here)? So, come one, come all... it's meat lovin' time!

French Dip Sandwich

Ingredients: 

1 (2 lbs.)beef chuck roast, trimmed of excess fat

1 tsp. kosher salt

1 tsp. freshly ground pepper

1 tbsp. olive oil

2 yellow onions, chopped

8 garlic cloves, minced

1 bay leaf

3 tbsp. Worcestershire sauce

2 tbsp. tomato paste

1 tbsp. hot sauce ~~~ CLH

1 cup beef broth

1 package onion soup mix

1 (12 oz.) bottle of pale ale

French bread, sliced lengthwise

Swiss cheese, sliced

Directions:

Sprinkle the beef with salt and pepper and sauté in olive oil until browned. 

Add the rest of the ingredients, except bread and cheese, to the pan and cook for about 5 minutes longer. 

Transfer mixture to the slow cooker and cook at the lowest setting for 5-6 hours. 

Remove the beef and onions from the slow cooker and shred apart with fork.

Reserve jus from the pot.

Layer bottom half of French bread with shredded beef and onions, then top with Swiss cheese. 

Place both sides of French bread under broiler until cheese is melted and other half is toasted. 

Serve with a side bowl of jus and french fries.

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